KR101231781B1 - Sauce for duck meat and grilled duck - Google Patents
Sauce for duck meat and grilled duck Download PDFInfo
- Publication number
- KR101231781B1 KR101231781B1 KR1020100110373A KR20100110373A KR101231781B1 KR 101231781 B1 KR101231781 B1 KR 101231781B1 KR 1020100110373 A KR1020100110373 A KR 1020100110373A KR 20100110373 A KR20100110373 A KR 20100110373A KR 101231781 B1 KR101231781 B1 KR 101231781B1
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- South Korea
- Prior art keywords
- duck
- ground
- casting
- powder
- ginger
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2200/00—Function of food ingredients
- A23V2200/20—Ingredients acting on or related to the structure
- A23V2200/24—Tenderizing
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Seasonings (AREA)
Abstract
본 발명은 오리 주물럭용 소스와 오리 주물럭에 관한 것으로서, 더욱 상세하게는 오가피 끓인 물 1L에 대하여, 일정량의 커피 분말, 소금, 고춧가루, 양파, 배, 사과, 금귤 발효물, 생강 발효물, 레몬, 마늘, 정종, 후추가루, 표고버섯 가루, 흑마늘, 땅콩가루, 인삼, 물엿 및 매실 엑기스를 일정 범위로 포함하는 오리 주물럭용 소스와, 이를 적용한 오리 주물럭에 관한 것이다.
본 발명에 의하면, 오리고기 특유의 누린내를 비롯한 잡내와 느끼함, 및 질긴 육질의 문제를 해결한 새로운 오리 주물럭용 소스를 제공할 수 있으며, 이를 적용한 오리 주물럭을 제공할 수 있는 효과를 기대할 수 있다.The present invention relates to a sauce for duck casting and duck casting, and more specifically, to 1L of boiled water, a certain amount of coffee powder, salt, pepper powder, onion, pear, apple, kumquat fermentation, ginger fermentation, lemon, The present invention relates to a sauce for duck casting including a garlic, regular seed, black pepper, shiitake mushroom powder, black garlic, peanut powder, ginseng, starch syrup, and plum extract in a certain range, and to a duck casting tank applying the same.
According to the present invention, it is possible to provide a new duck casting sauce source that solves the problems of snatching and feeling, and tough meat quality, including the peculiar smell of duck, and the effect of providing the duck casting jar applying the same can be expected. .
Description
본 발명은 오리 주물럭을 위하여 사용하는 소스와 이를 이용한 오리 주물럭에 관한 것이다.
The present invention relates to a sauce used for duck casting and a duck casting using the same.
오리고기는 모든 육류 중 특이한 알칼리성 식품으로 불포화지방산의 함량이 높기 때문에 오리고기를 많이 먹어도 체내에 지방 과다 축적에 의해 유발되는 동맥경화, 고혈압 등 성인병에 걸릴 염려 없이 오히려 사람들의 건강을 지켜주고 몸의 산성화를 막아주는 스테미너 식품이다.Duck meat is a unique alkaline food among all meats, and it has a high content of unsaturated fatty acids, so even if you eat a lot of duck meat, you can protect people's health without worrying about adult diseases such as arteriosclerosis and high blood pressure caused by excessive fat accumulation in your body. It is a stamina food that prevents acidification.
불포화지방산중 리놀레산, 리놀렌산, 아라키돈산은 신체의 성장과 건강, 그리고 생리적 과정의 정상기능을 유지하기 위해 꼭 필요하지만 체내에서 합성이 안되어 반드시 음식물로 섭취해야 하는 특수성 때문에 필수 지방산이라고 한다. 이 필수 지방산은 모든 세포막의 구성성 분이면서 평활근의 수축, 혈압의 저하, 신진대사 조절 등 우리 몸에서 호르몬과 비슷한 작용을 하는 프로스타글라딘을 형성하는 중요한 임무를 수행한다.Linoleic acid, linolenic acid, and arachidonic acid among unsaturated fatty acids are essential fatty acids necessary for maintaining the growth and health of the body and the normal functioning of physiological processes, but because they are not synthesized in the body and must be consumed as food, they are essential fatty acids. This essential fatty acid is a constituent of all cell membranes and plays an important role in forming prostaglandins that act like hormones in our bodies, including smooth muscle contraction, lowering blood pressure, and controlling metabolism.
따라서 오리고기를 많이 섭취하면 대사조절기능이 높아져 몸 안에 쌓인 각종 독을 풀어주고 피 순환을 돕는데 탁월한 효능이 있는 것으로 알려져 있다.Therefore, ingesting a lot of duck is known to have an excellent effect on the metabolic control function to release various poisons accumulated in the body and help blood circulation.
또한, 오리고기는 사람의 신체기능을 정상적으로 유지하기 위해 없어서는 안될 필수아미노산과 무기질, 비타민 C, 비타민 E, 비타민 B1 , 비타민 B2 , 칼슘, 인, 철, 칼륨 등 양질의 광물질 함량이 높아 공해시대 최상의 영양 공급원이다.In addition, duck meat has high mineral content such as essential amino acids and minerals, vitamin C, vitamin E, vitamin B1, vitamin B2, calcium, phosphorus, iron and potassium, which are indispensable to maintain normal human body function. It is a source of nutrition.
구체적으로, 오리고기 100g을 먹었을 때 섭취되는 단백질은 쌀밥의 6배에 달하고 비타민은 닭고기의 3.35배나 많으며 무기질 함량도 타 육류에 비해 두배이상 높다. 따라서, 곡류를 주로 한 우리 식생활에 없어서는 안될 우수식품이며, 건강보양음식 중 과연 으뜸이라는 것이 현대 영양학의 결론이다.Specifically, when 100g of duck meat is eaten, the protein is six times the amount of rice, vitamins are 3.35 times more than chicken, and the mineral content is more than twice that of other meats. Therefore, the conclusion of modern nutrition is that it is an excellent food that is indispensable to our diet, which is mainly made of cereals, and is one of the health supplement foods.
또한, 동의보감, 갈하구방, 한약 집성방, 동의학사전, 중국약대전 등에는 오리의 효능으로 어혈을 풀어 주며, 생혈에 효과가 있으며, 소염과 소농은 물론 풍을 다스리는데 효과가 있음이 기재되어 있으며, 구체적으로 식은땀, 위장염, 양기부족, 정력이 약할 때, 아편, 갈근, 수은, 비상, 알콜 등의 중독에, 빈혈증, 폐병, 신경통, 허약체질, 비만증, 병후 회복에, 고혈압, 중풍, 토담, 토혈이 있을 때, 관절염, 신장염, 각기병, 부인병, 피부병의 예방과 치료에 효과가 있다.In addition, Dongbogam, Galhagubang, Chinese herbal medicine room, Donghakhak Dictionary, Chinese Pharmacy, etc., is said to be effective in releasing the blood by the effects of ducks, and is effective in reducing the blood, anti-inflammatory and small farming, as well as controlling the wind. , Specifically for cold sweats, gastroenteritis, lack of energy, weak energy, opium, root, mercury, emergency, alcohol, addiction, anemia, lung disease, neuralgia, weak constitution, obesity, recovery from illness, hypertension, stroke, mucus It is effective in the prevention and treatment of arthritis, nephritis, keratosis, gynecological diseases, and skin diseases.
즉, 오리는 육류 중 유일한 알칼리성 식품으로 산성 체질을 알칼리성 체질로 중성화시켜 체질개선에 효과가 있고, 수용성의 불포화 지방산을 다량 함유하여 피부 노화 방지 및 비만예방에 효과가 있으며, 단백질, 칼슘, 철분, 나트륨, 인, 칼륨 성분을 다량 함유한 고단백 영양식품으로, 골다공증, 빈혈예방, 무기질 보충, 허약체질 개선에 효과가 있고, 비타민 B1, B2, B3, C를 함유하여 성장기의 발육을 촉진하고 갱년기 장애를 방지하며, 리놀산 및 리놀레인산을 함유하여 콜레스테롤의 형성을 억제하고 원활한 혈액순환을 촉진하며, 독성물질이 오리 체내의 글리세린, 메티오닌, 구리, 고론산 등과 결합하거나 효소작용에 의해 중화되는 자체 해독기재를 가지고 있는 등 그 효과가 다방면에 걸쳐 있는 아주 훌륭한 식품 소재이다.In other words, duck is the only alkaline food in meat, which neutralizes acid constitution with alkaline constitution to improve constitution, and contains large amount of water-soluble unsaturated fatty acids to prevent skin aging and prevention of obesity, protein, calcium, iron, It is a high-protein nutritious food containing large amounts of sodium, phosphorus and potassium. It is effective in preventing osteoporosis, anemia, supplementing minerals and improving weakness, and it contains vitamins B1, B2, B3 and C. Contains linoleic acid and linoleic acid, inhibits the formation of cholesterol and promotes smooth blood circulation, and self-detoxification of toxic substances combined with glycerin, methionine, copper, and goronic acid in the duck body or neutralized by enzymatic action It is a very good food material with various effects such as having a base material.
이상과 같은 효능으로 인해 로스구이, 훈제육, 오리탕 등의 요리법이 종래 공지되어 있다. 그러나, 오리고기는 상기와 같은 효능에도 불구하고 오리고기 특유의 누린내를 비롯한 잡내와 다량의 오리기름 때문에 느끼는 느끼함, 그리고 육질이 질기다는 점 등으로 인해 폭넓은 수요층의 개발이 이루어지지 않았다.Due to the above effects, a cooking method such as roasted meat, smoked meat, or duck bath is conventionally known. However, despite the above effects, the development of a wide range of demands has not been achieved due to the peculiarity of the duck meat, such as miscellaneous fish, and the sense of feeling due to the large amount of duck oil, and the quality of the meat.
오리고기의 상기와 같은 문제점을 해결하기 위한 개발예로서, 한국특허등록 제346394호는 마늘과 한약재를 오리 사료에 첨가하고 있으나, 이러한 사료 조절법은 오리 사육시 번거로운 관리를 수반하는 문제가 있다. 또한, 한국특허공개 제 10-1999-0068521호는 조리 중 냄새를 제거하기 위하여 정종을 사용하고 있는데, 상기의 경우 첨가성분의 존재로 인한 맛의 변화 초래하는 문제가 있다. 또한, 한국특허등록 제367889호는 오리고기의 조리시 오리를 광목으로 감싸고 가열함으로써 잡내 유발성분이며 느끼함을 주는 원인으로 지적되는 오리기름을 제거하는 방법을 제시하고 있으나, 상기한 방법의 경우 오리기름이 가지는 다양한 영양적 효능을 살릴 수 없는 문제점이 있다As a development example for solving the above problems of duck meat, Korean Patent Registration No. 343594 adds garlic and herbal medicine to duck feed, but such feed control method has a problem involving cumbersome management in duck breeding. In addition, Korean Patent Publication No. 10-1999-0068521 uses a jongjong in order to remove the smell during cooking, in the above case there is a problem that causes a change in taste due to the presence of additives. In addition, Korean Patent Registration No. 37889 discloses a method for removing duck oil, which is indicated as a cause causing sensation and causing feelings by wrapping and heating the duck in a wood when cooking the duck, but in the case of the above method There is a problem that can not take advantage of the various nutritional benefits of oil
본 발명은 상기한 문제점을 해결하기 위하여 안출된 것으로, 오가피 끓은 물에 다양한 과일과 양념을 사용하고, 특히, 금귤 발효물과 생강 발효물 등 기존에 사용하지 않던 성분을 포함함으로써 오리 특유의 누린내를 비롯한 잡내와 느끼함, 질긴 육질의 문제점을 해결할 수 있는 새로운 오리 주물럭용 소스와 이를 사용한 오리 주물럭을 제공하는데 그 목적이 있다.
The present invention has been made in order to solve the above problems, using a variety of fruits and condiments in boiling water, and especially, by using the ingredients not previously used, such as kumquat fermentation and ginger fermentation, the unique unique smell of duck The purpose of the present invention is to provide a new source for duck casting, and a duck casting using it.
상기한 목적을 달성하기 위한 일례로서 본 발명의 오리 주물럭용 소스는, 오가피 끓인 물 1L에 대하여, 커피 분말 25 내지 35g, 된장 450 내지 550g, 소금 700 내지 900g, 고춧가루 4.5 내지 5.0kg, 마쇄한 양파 700 내지 900g, 마쇄한 배 1.0 내지 1.2kg, 마쇄한 사과 0.9 내지 1.1kg, 마쇄한 금귤 발효물 1.5 내지 2.0kg, 마쇄한 생강 발효물 400 내지 600g, 마쇄한 레몬 350 내지 380g, 마쇄한 마늘 280 내지 320g, 정종 0.4 내지 0.6L, 후추가루 20 내지 30g, 표고버섯 가루 100 내지 120g, 마쇄한 흑마늘 230 내지 270g, 땅콩가루 400 내지 600g, 마쇄한 인삼 250 내지 350g, 물엿 17 내지 22kg 및 매실 엑기스 0.4 내지 0.6L 범위의 비율로 포함된 것을 특징으로 한다.As an example for achieving the above object, the sauce for duck casting lubrication of the present invention, coffee 1 to 25g, coffee powder 25-35g, miso 450-550g, salt 700-900g, red pepper powder 4.5-5.0kg, ground onion 700 to 900 g, ground pear 1.0 to 1.2 kg, ground apple 0.9 to 1.1 kg, ground kumquat ferment 1.5 to 2.0 kg, ground ginger ferment 400 to 600 g, ground lemon 350 to 380 g, ground garlic 280 To 320 g, seed 0.4 to 0.6 L, black pepper 20 to 30 g, shiitake mushroom powder 100 to 120 g, ground black garlic 230 to 270 g, peanut powder 400 to 600 g, ground ginseng 250 to 350 g, starch syrup 17 to 22 kg and plum extract 0.4 To 0.6L, characterized in that included in the ratio.
상기한 목적을 달성하기 위한 다른 일례로서 본 발명의 오리 주물럭은, 손질된 오리 1kg에 대하여, 상기한 오리 주물럭용 소스 600 내지 800g이 혼합되어 이루어진 것을 특징으로 한다.As another example for achieving the above object, the duck caster of the present invention is characterized in that the source for the duck caster 600 to 800g is mixed with respect to 1kg of the groomed duck.
이하 본 발명의 오리 주물럭용 소스를 구성성분별로 구체적으로 설명한다.Hereinafter, the sauce for the duck casting material of the present invention will be described in detail for each component.
먼저, 오가피 끓인 물에 커피분말, 된장, 소금 및 고춧가루를 혼합한다.First, mix the coffee powder, miso, salt and red pepper powder with boiled water.
상기 오가피 끓인 물은 손질한 오가피 중량 대비 5 내지 10배 중량의 물을 가하여 3 내지 5시간동안 끓여서 여과하여 준비한다. 오가피는 장복하면 혈압을 안정시켜주고 콜레스테롤을 낮추는데 효과적이며, 피로회복, 체력 향상에 효과적이며, 혈당을 조절하는 효력이 있어 당뇨병에 좋다고 알려져 있다. 본 발명에서는 이러한 오가피를 충분히 달여서 준비한 오가피 끓인 물을 사용한다.Boiled Ogapi water is prepared by boiling for 3 to 5 hours by adding 5 to 10 times the weight of water compared to the trimmed Ogapi weight. Ogapi is known to be effective for stabilizing blood pressure and lowering cholesterol when it is worn, and it is effective for fatigue recovery, physical strength improvement, and blood sugar control. In the present invention, the use of boiled scallop prepared by boiling enough of such scabies.
본 발명에서는 오리 고기의 누린내를 제거하기 위하여 커피 분말을 사용하며, 시판되는 인스턴트 커피 분말을 사용하여도 무방하다. 상기 오가피 끊인 물 1L에 대하여 커피 분말은 25 내지 35g 범위로 사용하는 것이 좋다.In the present invention, coffee powder is used to remove the roasted duck meat, and commercial instant coffee powder may be used. The coffee powder is preferably used in the range of 25 to 35 g with respect to 1 L of the cut off organ.
된장은 발효식품 가운데서도 항암효과가 탁월한 것이 널리 알려진 식품으로서, 간기능 강화, 항노화 효과, 고혈압 예방효과가 있는 것으로 알려져 있으며, 된장에 함유되어 있는 히스타민-류신 아미노산은 단백질의 생리 활성이 뛰어나 두통을 경감시키고, 콜레스테롤을 제거해줌으로써 혈관을 탄력있게 하며, 된장은 식욕을 돋구는 음식인 동시에 소화력이 뛰어난 식품으로서 음식을 먹을 때 된장과 함께 먹으면 체할 염려가 없다고 알려져 있다. 이러한 된장은 상기 오가피 끊인 물 1L에 대하여 된장 450 내지 550g 사용한다.Doenjang is one of the most fermented foods with excellent anti-cancer effects. It is known to enhance liver function, anti-aging and hypertension. Histamine-leucine amino acid contained in soybean paste has excellent protein physiological activity and headache. To reduce blood pressure, remove cholesterol and make the blood vessels elastic, and doenjang is an appetizing food and an excellent digestive food. These miso is used 450 to 550g of miso for 1L of the water cut off.
또한, 상기 오가피 끊인 물 1L에 대하여 소금 700 내지 900g을 사용하는데, 이때 소금으로 죽염이나 구운 소금 등을 사용하면 더욱 좋다. 상기 오가피 끊인 물 1L에 대하여 고춧가루를 4.5 내지 5.0kg 사용하는데, 고춧가루 사용량이 너무 많아지면 매워져서 맛이 조화롭지 못할 수 있다.In addition, using 1 to 700 g of salt for the water cut off the organ, it is better to use a salt such as bamboo salt or grilled salt. Red pepper powder is used 4.5 to 5.0kg for 1L of the water cut off, and when the amount of red pepper powder is used too much, it may become spicy and unbalanced.
여기에 양파, 배, 사과, 금귤 발효물, 생강 발효물, 레몬, 마늘을 갈아서 넣고 골고루 저어 혼합한다.Grind onion, pear, apple, kumquat fermentation, ginger fermentation, lemon, garlic and stir evenly.
상기 오가피 끊인 물 1L에 대하여, 마쇄한 양파는 700 내지 900g, 마쇄한 배는 1.0 내지 1.2kg, 마쇄한 사과는 0.9 내지 1.1kg, 마쇄한 금귤 발효물은 1.5 내지 2.0kg, 마쇄한 생강 발효물은 400 내지 600g, 마쇄한 레몬은 350 내지 380g, 마쇄한 마늘은 280 내지 320g 범위로 혼합한다.With respect to 1 L of the cut off water, crushed onions 700 to 900 g, crushed pears 1.0 to 1.2 kg, crushed apples 0.9 to 1.1 kg, crushed kumquat fermentation 1.5 to 2.0 kg, crushed ginger fermentation 400 to 600 g of silver, 350 to 380 g of ground lemon, 280 to 320 g of ground garlic is mixed.
상기 금귤 발효물은 금귤과 설탕을 1 : 0.9 내지 1.1 중량비로 혼합하고 3 내지 4개월간 밀봉 상태에서 발효시켜 얻은 것을 사용한다. 상기한 금귤은 100g에는 200mg의 비타민 C와 풍부한 카로틴(프로비타민 A)과 무기질을 함유하고 있다. 또한 껍질에는 모세혈관을 강화하는 작용이 있으며, 금귤의 독특한 맛은 쥬스로 만들 때에도 맛을 더해준다. 감기 및 동맥경화에 좋은 예방 영양소를 함유하고 있다. 상기 금귤 발효물은 오가피 끓인 물 1L에 대하여 1.5 내지 2.0kg 범위로 사용하는 것이 금귤의 효과를 오리 주물럭에 도입하거나 맛과 향의 조화 측면에서 바람직하다.The kumquat fermentation is obtained by mixing kumquat and sugar in a weight ratio of 1: 0.9 to 1.1 and fermentation in a sealed state for 3 to 4 months. The kumquat contains 100 mg of vitamin C, rich carotene (provitamin A) and minerals in 100g. In addition, the skin has capillary action, and the unique taste of kumquat adds flavor even when making juice. Contains preventive nutrients that are good for colds and atherosclerosis. The kumquat fermentation product is preferably used in a range of 1.5 to 2.0 kg with respect to 1 L of boiled water, and it is preferable to introduce the effect of kumquat into duck ruck or in terms of harmony of taste and flavor.
상기 생강 발효물은 생강과 설탕을 1 : 0.9 내지 1.1 중량비로 혼합하고 3 내지 4개월간 밀봉 상태에서 발효시켜 얻은 것을 사용한다. 생강의 근경은 특유의 맛과 향기를 지니고 있어 널리 이용되고 있는, 기호성이 우수한 향신료의 하나이며, 생생강, 건생강 또는 에센샬 오일 등의 형태로 사용되고 있다. 우리나라에서는 김치, 젓갈, 한과류, 생강차 등 각종 음식의 재료로 사용되어 왔고, 최근 들어서는 약리작용으로 인해 기능성 식품으로의 활용 등 그 이용범위가 확장되고 있는 추세이다. 생강의 약리효능에 관한 것으로는 생강 추출물의 DNA 손상억제작용, 종양억제 및 소염작용, 감기, 두통, 정신적 피로 등의 치료 등이 보고되고 있으며, 체내 지질저하 효과, 항산화제로서의 작용 및 항균작용 등도 보고되고 있다.The ginger fermented product is obtained by mixing ginger and sugar in a weight ratio of 1: 0.9 to 1.1 and fermenting in a sealed state for 3 to 4 months. Ginger root is one of spice with excellent taste and is widely used because of its unique taste and aroma, and is used in the form of fresh ginger, dried ginger or essential oil. In Korea, it has been used as a material for various foods such as kimchi, salted fish, Korean fruits, ginger tea, etc. Recently, due to its pharmacological action, the range of its use as a functional food is expanding. Regarding pharmacological effects of ginger, ginger extract has been reported to inhibit DNA damage, tumor suppression and inflammation, cold, headache, mental fatigue, etc., and lipid lowering effect, antioxidant activity and antibacterial activity Are reported.
한의학적으로도 생강은 동의보감에 의하면 특히 생강의 근경을 찌거나 삶아서 건조한 건생강으로 복용시 구풍, 소화제로서 심기를 통하고 양을 돋으며, 오장육부의 냉을 제거하는데 쓴다고 기록되어 있는데 생강에는 소화액의 분비를 자극하고 위장의 운동을 촉진하는 성분이 있어 식욕을 좋게 하고 소화흡수를 돕는다고 알려져 있다. 이는 생강에는 디아스타제와 단백질 분해효소가 들어 있어 생선회 등의 소화를 돕고 생강의 향미성분은 소화기관에서의 소화흡수를 돕는 효능이 있기 때문이다. 또한 생강이 담을 없애고 기를 내리며 구토를 그치게 하고 풍한과 종기를 제거함과 동시에 천식을 다스리는 것으로 알려져 있다. 생강의 방향신미성분은 혈액순환과 체온을 증가시키는 것으로 알려져 있어, 이렇듯 생강은 한방 처방에 있어서도 사용빈도가 매우 높게 나타나 있다.According to oriental medicine, Ginger boiled ginseng roots or boiled with dried dried ginger, especially when used as a gutung and fire extinguishing agent for planting and boosting the amount, and used to remove the cold of the five intestines. It is said to stimulate the secretion and promote the movement of the stomach to improve appetite and digestion is known. This is because ginger contains diastase and proteolytic enzymes to help digestion of sashimi, and the flavor component of ginger helps digestion and absorption of digestive organs. It is also known that ginger removes the fence, stops the vomiting, removes the wind and swelling, and controls asthma. The direction of the ginger is known to increase blood circulation and body temperature. Thus, the use of ginger appears to be very frequent in Oriental medicine.
상기 생강 발효물은 오가피 끓은 물 1L에 대하여 400 내지 600g 범위로 사용하는 것이 생강의 효과를 오리 주물럭에 도입하거나 맛과 향의 조화 측면에서 바람직하다.The ginger fermented product is preferably used in a range of 400 to 600 g with respect to 1 L of boiled water, and it is preferable to introduce the effect of ginger into the duck ruck or in terms of harmony of taste and aroma.
또한, 레몬은 누린내를 감소시키고, 향을 돋구어 주며, 비타민 제공 및 피로 회복 효과가 있다. 마늘은 강력한 살균 및 항균작용이 있으며, 비타민 B1의 흡수를 촉진하여 저장할 수 있어, 체력증강, 강장효과 및 피로회복 작용을 줄 수 있고, 알리신이 지질과 결합시 피를 맑게 함으로써 세포를 활성화시키고 혈액순환을 촉진, 인체를 따뜻하게 하여 정력증강, 동맥경화 개선, 신체노화 억제, 냉증, 동상을 개선하는 효과와, 마늘의 칼륨이 혈액 중 나트륨을 제거하여 혈압을 정상화 시키며, 알리신이 췌장세포를 자극하여 인슐린의 분비를 촉진하기 때문에 당뇨를 개선하는 등의 효과를 부여하며, 알리신이 위점막을 자극, 위액분비 촉진 및 대장 정장작용 등을 부여한다. 이러한 레몬은 오가피 끓인 물 1L에 대하여 350 내지 380g, 마늘은 오가피 끓인 물 1L에 대하여 280 내지 320g 범위로 사용한다.In addition, lemon reduces the smell, improves the fragrance, and provides vitamins and fatigue. Garlic has strong bactericidal and antimicrobial activity, promotes the absorption of vitamin B1 and can be stored, which can increase strength, tonic effect and fatigue recovery, and activates cells by clearing blood when allicin is combined with lipids. Promotes circulation, warms the body, improves stamina, improves arteriosclerosis, inhibits aging of the body, improves coldness and frostbite, and potassium of garlic removes sodium from the blood to normalize blood pressure, and allicin stimulates pancreatic cells. Since it promotes the secretion of insulin, it is effective in improving diabetes, etc., and allicin stimulates gastric mucosa, promotes secretion of gastric juice, and intestinal colon function. Such lemon is used in the range of 350 to 380 g for 1 L of boiled water and garlic for 280 to 320 g for 1 L of boiled water.
여기에, 오가피 끓인 물 1L에 대하여 정종 0.4 내지 0.6L, 후추가루 20 내지 30g, 표고버섯 가루 100 내지 120g, 마쇄한 흑마늘 230 내지 270g, 땅콩가루 400 내지 600g, 마쇄한 인삼 250 내지 350g, 물엿 17 내지 22kg 및 매실 엑기스 0.4 내지 0.6L 범위의 비율로 첨가하여 충분히 혼합하고, 냉장 보관하면서 하루밤 동안 숙성시켜 오리 주물럭용 소스를 제조한다.Here, with respect to 1 L of boiled water, 0.4 to 0.6 L of regular seed, black pepper 20 to 30 g, shiitake mushroom powder 100 to 120 g, ground black garlic 230 to 270 g, peanut powder 400 to 600 g, ground ginseng 250 to 350 g, starch syrup 17 To 22 kg and plum extract in a ratio of 0.4 to 0.6L range is mixed well, and aged overnight while refrigerated to prepare a duck duck sauce.
상기 정종은 오리의 누린내와 잡내를 제거하고, 고기의 육질을 부드럽게 하는 역할을 수행한다. 본 발명에서는 오가피 끓인 물 1L에 대하여 정종 0.4 내지 0.6L 사용한다.The seed species serves to remove the roast of the duck and musk, and soften the meat quality. In the present invention, based on 1L of boiled Ogapi boiled water 0.4 to 0.6L.
상기 후추가루는 오리의 누린내와 잡내 제거에 효과적이며, 본 발명에서는 오가피 끓인 물 1L에 대하여 후추가루 20 내지 30g을 사용한다.The black pepper is effective to remove the ducky and chewy in the duck, in the present invention, 20 to 30g of black pepper powder is used for 1L of boiled water.
상기 표고버섯은 항암 및 제암, 고혈압 강하작용, 감염 및 동맥경화 예방, 폐질환 및 위장질환 예방, 바이러스 면역증강, 항체생성 촉진, 콜레스테롤 저하, 자율신경 안정, 혈중지질농도 조절 및 적혈구 증강작용 등의 효과를 부여할 수 있다. 본 발명에서는 오가피 끓인 물 1L에 대하여 표고버섯 가루 100 내지 120g을 사용하는 것이 바람직하다.The shiitake mushroom has anticancer and anticancer activity, hypertension lowering effect, infection and atherosclerosis prevention, lung disease and gastrointestinal disease prevention, viral immunity enhancement, antibody production promotion, cholesterol lowering, autonomic nerve stabilization, blood lipid concentration control and red blood cell enhancement It can give an effect. In the present invention, it is preferable to use 100 to 120 g of shiitake mushroom powder with respect to 1 L of boiled water.
상기 흑마늘은 마늘을 오랜 저온 숙성 발효 시간을 거쳐 강한 맛의 마늘을 간편하게 복용할 수 있도록 아린맛을 없애고 달짝지근한 감칠맛을 살려 만들어 낸 것이다. 흑마늘은 강력한 살균 및 항균작용, 체력증강, 강장효과 및 피로회복 작용, 정력증강, 동맥경화 개선, 신체노화 억제, 냉증 및 동상 개선, 고혈압 개선, 당뇨 개선, 아토피성 피부염의 알레르기 억제, 정장 및 소화 작용 촉진 등의 효능이 있는 것으로 알려져 있다. 이러한 흑마늘은 오가피 끓인 물 1L에 대하여 230 내지 270g을 사용하는 것이 바람직하다.The black garlic is made by eliminating the arine flavor so that garlic can easily take a strong flavor of garlic through a long-term low-temperature fermentation fermentation time. Black garlic has strong antiseptic and antibacterial action, physical strength enhancement, tonic effect and fatigue recovery, stamina enhancement, arteriosclerosis improvement, body aging suppression, cold and frostbite improvement, hypertension improvement, diabetes improvement, allergy suppression of atopic dermatitis, suit and digestion It is known to have an effect of promoting the action. Such black garlic is preferably used 230 to 270g with respect to 1 liter of boiled water.
매실 안에는 다양한 종류의 유기산들이 들어있는데, 그러한 유기산들이 건강에 굉장히 유익한 효능을 가지고 있다. 특히 식전에 마시는 매실주는 입맛을 돋우고, 후식으로 제공되는 매실주스는 소화를 돕는 데 효과적이다. 매실은 위액의 분비를 촉진시켜 소화흡수 과정을 더 빠르고 쉽게 일어날 수 있도록 도와주는 역할을 한다. 매실에는 살균과 피로회복에 뛰어나고 칼슘흡수를 촉진하는 구연산과 사과산이 풍부하다. 스트레스로 칼슘의 소모가 많아 체질이 심하게 산성화되어 초조감이나 불면증에 시달리는 현대인에게 좋다. 매실의 신맛은 소화기관에 영향을 주어 위장, 십이지장 등에서 소화액을 내보내게 한다. 또한 매실즙은 위액의 분비를 촉진하고 정상화시키는 작용이 있어 위산 과다와 소화불량에 모두 효험을 보인다.이러한 매실은 매실 엑기스로 0.4 내지 0.6L 범위로 사용하는 것이 바람직하다.There are various kinds of organic acids in plums, which have very beneficial effects on health. In particular, plum wine to drink before meals to enhance the appetite, served as a dessert plum juice is effective in helping digestion. Plums promote the secretion of gastric juice, which helps the digestive absorption process occur more quickly and easily. Plums are rich in citric acid and malic acid, which are excellent for sterilization and fatigue recovery and promote calcium absorption. Calcium consumes a lot of stress and is so acidified that it is good for modern people suffering from nervousness or insomnia. The sour taste of plum affects the digestive system, causing the digestive juices to come out of the stomach and duodenum. In addition, plum juice promotes and normalizes the secretion of gastric juice, which is effective in both gastric acid excess and indigestion. Such a plum extract is preferably used in the range of 0.4 to 0.6L as a plum extract.
상기한 본 발명의 오리 주물럭용 소스는 털과 내장을 다듬은 오리와 버무려서 불에 구어 오리 주물럭을 제조할 수 있다. 이때 오리 주물럭용 소스와 버무려서 한동안 재운 후 구워도 좋을 것이다. 또한, 버섯 등의 다양한 신선한 채소를 부가적으로 사용하는 것도 무방하다.
The above-described source for duck casting mussel of the present invention can be prepared by roasting with ducks trimmed hair and guts and roasting duck. You can mix it with duck sauce and cook it for a while. It is also possible to additionally use various fresh vegetables such as mushrooms.
상기한 본 발명에 의하면, 오리 특유의 누린내를 비롯한 잡내와 느끼함을 덜 수 있으며, 오리고기의 질긴 육질의 문제점을 해결하여 식감이 우수한 오리 주물럭을 제조할 수 있다.
According to the present invention described above, it is possible to lessen the feeling of squirting, including the peculiar smell of duck, and to solve the problem of the tough meat quality of the duck can be prepared a duck caster with excellent texture.
이하 본 발명을 실시예 등에 의하여 구체적으로 설명하겠는 바, 본 발명이 다음 실시예에 의하여 한정되는 것은 아니다.
Hereinafter, the present invention will be described in detail with reference to Examples, but the present invention is not limited by the following Examples.
실시예 1. 오리 주물럭용 소스의 제조Example 1 Preparation of Sauce for Duck Casting
손질한 오가피 중량 대비 5배 중량의 물을 가하여 3시간동안 끓여서 여과하여 오가피 끓인 물을 준비하였다. 금귤을 설탕과 1 : 1 비율로 혼합하고 밀봉한 상태에서 100일간 발효시켜 금귤 발효물을 준비하고, 생강과 설탕을 1 : 1 비율로 혼합하고 밀봉한 상태에서 100일간 발효시켜 생강 발효물을 준비하였다.5 times weight of water was added to the weight of the trimmed ogapi, boiled for 3 hours and filtered to prepare boiled ogapi. Prepare kumquat fermented product by mixing kumquat with sugar in 1: 1 ratio and fermenting for 100 days in sealed state, preparing ginger fermented product by mixing ginger and sugar in 1: 1 ratio and fermenting in sealed state for 100 days. It was.
상기 오가피 끓인 물 1L에 커피분말 30g, 된장 500g, 소금 800g, 고춧가루 4.8kg 넣고 골고루 저어주었다. 여기에 양파 큰 것 8개(800g), 배 큰것 4개(1.2kg), 사과 큰것 5개(1.0kg), 금귤 발효물 1.7kg, 생강 발효물 500g, 레몬 3개(360g), 마늘 300g 갈아서 넣고 골고루 저어 혼합하였다. 그 다음 정종 0.5L, 후추 3스푼(20g), 표고버섯 가루 100g, 마쇄한 흑마늘 250g, 땅콩가루 500g, 인삼 중간 5개(300g) 갈아 넣고, 물엿 20kg, 매실엑기스 0.5L를 넣고 골고루 혼합하고 냉장 보관하면서 하루밤 동안 숙성시켜 오리 주물럭용 소스를 제조하였다.
Coffee powder 30g, miso 500g, salt 800g, red pepper powder 4.8kg into 1L of boiled water Ogapi, evenly stirred. 8 large onions (800g), 4 large pears (1.2kg), 5 large apples (1.0kg), 1.7kg kumquat fermentation, 500g ginger fermentation, 3 lemons (360g), 300g garlic Stir and mix evenly. Then, 0.5L of regular seedling, 3 tablespoons of black pepper, 20g of shiitake mushroom powder, 250g of ground black garlic, 500g of ground peanut, 500 g of ginseng intermediate (300g), mix 20kg of starch syrup, 0.5L of plum extract, and mix It was aged overnight for storage to prepare a sauce for duck casting.
실시예 2. 오리 주물럭의 제조Example 2. Preparation of Duck Castings
털과 내장을 제거하여 손질한 오리를 먹기 좋은 크기로 잘라내고, 상기 실시예 1에 의하여 제조된 오리 주물럭용 소스를 오리 1kg 에 대하여 700g 비율로 혼합하여 골고루 버무리고 불에 구워 오리 주물럭을 제조하였다.
The duck and guts were removed to cut the trimmed duck to a size that is easy to eat, and the duck saucer prepared in Example 1 was mixed at a rate of 700 g per 1 kg of duck to mix evenly and roasted to prepare a duck jar.
비교예 1.Comparative Example 1
실시예 1에서 금귤 발효물을 제외하고 동일한 방법으로 오리 주물럭용 소스를 제조하였으며, 오리 주물럭용 소스 700g과 오리 고기 1kg을 버무리고 불에 구워 오리 주물럭을 제조하였다.Except for kumquat fermentation in Example 1 to prepare a sauce for the duck caster, the duck caster was prepared by roasting 700g of duck sauce and 1kg of duck meat.
비교예 2.Comparative Example 2
실시예 1에서 생강 발효물을 제외하고 동일한 방법으로 오리 주물럭용 소스를 제조하였으며, 오리 주물럭용 소스 700g과 오리 고기 1kg을 버무리고 불에 구워 오리 주물럭을 제조하였다.Except for the ginger fermentation in Example 1 was prepared in the same manner as the duck casting chops, roasted with 700g duck sauce and 1kg of duck meat was prepared by roasting duck duck chops.
비교예 3.Comparative Example 3
실시예 1에서 금귤 발효물과 생강발효물을 제외하고 동일한 방법으로 오리 주물럭용 소스를 제조하였으며, 오리 주물럭용 소스 700g과 오리 고기 1kg을 버무리고 불에 구워 오리 주물럭을 제조하였다.
In Example 1 except for the kumquat fermentation and ginger fermentation was prepared in the same manner for the duck casting marinade, was prepared by roasting 700g duck sauce and 1kg of duck meat and roasted the duck casting.
실험예. 관능검사Experimental example. Sensory test
관능검사단으로 10대, 20대, 30대, 40대 및 50대 각 10인씩 50인을 구성하고, 잡내, 누린내, 느끼함, 육질의 맛 및 전체적인 기호도를 항목으로 하여 9점척도법으로 관능적 특성을 확인하여 다음 표 1에 그 결과를 나타내었다.It consists of 10 persons in their teens, 20s, 30s, 40s, and 50s, each of which consists of 50 persons, and the sensory characteristics by 9-point scale method with catching, enjoying, feeling, meat taste and overall taste. Checking the results are shown in Table 1 below.
**: 1: 매우 좋음, 5: 보통, 9 : 매우 싫음*: 1: very weak, 5: moderate, 9: very strong
**: 1: Very good, 5: Fair, 9: Disliked
상기 표 1에 나타낸 바와 같이, 본 발명의 오리 주물럭 소스를 사용한 오리 주물럭의 경우 잡내와 누린내가 가장 적고, 느낌함의 정도가 낮으며, 육질이 연하고 전체적인 기호도가 우수한 것으로 나타났다.As shown in Table 1, in the case of the duck caster using the duck caster sauce of the present invention, the smallest in the catch and stink, the degree of feeling is low, the meat is light and the overall preference is excellent.
이상에서 설명한 본 발명은 전술한 실시예 및 첨부된 도면에 의해 한정되는 것이 아니고, 본 발명의 기술적 사상을 벗어나지 않는 범위 내에서 여러 가지 치환, 변형 및 변경이 가능함은 본 발명이 속하는 기술분야에서 통상의 지식을 가진 자에게 명백할 것이다.It will be apparent to those skilled in the art that various modifications and variations can be made in the present invention without departing from the spirit or scope of the inventions. It will be apparent to those of ordinary skill in the art.
Claims (4)
상기 금귤 발효물은 금귤과 설탕의 1 : 0.9 내지 1.1 중량비 혼합물을 3 내지 4개월간 밀봉 상태에서 발효시켜 얻은 것임을 특징으로 하는 오리 주물럭용 소스.The method according to claim 1,
Wherein the kumquat fermentation source of duck duck mussels, characterized in that obtained by fermenting a 1: 0.9 to 1.1 weight ratio mixture of kumquat and sugar in a sealed state for 3 to 4 months.
상기 생강 발효물은 생강과 설탕의 1 : 0.9 내지 1.1 중량비 혼합물을 3 내지 4개월간 밀봉 상태에서 발효시켜 얻은 것임을 특징으로 하는 오리 주물럭용 소스.The method according to claim 1,
The ginger fermented duck sauce, characterized in that obtained by fermenting a 1: 0.9 to 1.1 weight ratio mixture of ginger and sugar in a sealed state for 3 to 4 months.
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KR102604444B1 (en) * | 2021-05-31 | 2023-11-20 | 정연철 | Methods for manufacturing pure meat duck soup |
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